Indian Lentil Stew
2 tablespoons oil
1 small onion, chopped
2 cloves garlic, minced or pressed
1" piece fresh ginger, minced
4 cups vegetable broth
1 cup masoor dal (red lentils)
2 cups potatoes, peeled and cubed
1 cup carrots, peeled and sliced
1 tablespoon dhana jeera (cumin and coriander powder 50/50)
1 teaspoon cayenne powder
1/2 teaspoon garam masala
1/8 teaspoon turmeric
salt, to taste
1. In a large pot, saute onion in oil. Add garlic and ginger, and saute until onion is translucent. Add vegetable broth, lentils, potatoes, carrots, and seasoning.
2. Bring to boil and then reduce to simmer until potatoes and carrots are soft.
3. Check taste and add seasoning if needed. Serve with cumin rice.'